Seitan Porcini Stew
Description
This is a recipe that not only comforts you on a cold winter’s night, it makes you look forward to the snowiest, windiest, all-the-roads-shut-downiest night possible, just so you can make stew.
This recipe is another amazing creation of JVNA supporter Isa Chandra Moskowitz and her Post Punk Kitchen.
Summary
| Yield | |
|---|---|
| Prep time | 30 minutes |
| Cooking time | 40 minutes |
| Total time | 1 hour, 10 minutes |
Ingredients
Instructions
If you're using seitan, saute it separately and set aside for later.
Preheat a 4 quart pot over medium high heat.
Saute onions and a pinch of salt in oil until until translucent, 4 to 7 minutes. Add garlic, for about a minute, until fragrant.
Add carrots, wine, rosemary (crushed in your fingers), thyme (crushed in your fingers), paprika, fennel, fresh black pepper and salt and bring to a boil. The liquid should reduce in about 3 minutes.
Add porcinis and vegetable broth, cover and bring to a full boil for 5 minutes or so, to quickly cook the procinis. Now add the potatoes, lower heat and bring to a simmer (not a full boil). Let the potatoes cook just until fork tender, about 15 minutes.
In a measuring cup, mix the flour into the water with a fork until no lumps are left. Slowly add the broth/flour to the pot, mixing well. Mix in the tomato paste. Let thicken for 5 minutes or so. Add the sausages/seitan and continue to cook. In about 5 more minutes it should be perfectly thick but still smooth. Taste for salt and seasonings, and serve!